Turkey Potpie

The familiar blend of poultry, vegetables and pastry is a comforting part of American food culture, but traditional versions are not as nourishing as the cozy name implies. Our enlightened potpie uses reduced-fat sour cream to make a rich sauce and tops the filling with scrumptious whole-wheat buttermilk biscuits. RECIPE INGREDIENTS For the Filling: 3 teaspoons canola oil, divided 1 cup frozen small onions, thawed 1 cup peeled baby carrots 10 ounces cremini mushrooms, wiped clean and halved 2 1/2 cups reduced-sodium chicken broth, divided 1/4 cup cornstarch 2 1/2 cups diced cooked turkey or chicken 1 cup frozen peas, thawed 1/4 cup reduced-fat sour cream 1/4 teaspoon salt, or to taste Freshly ground pepper to taste For the Biscuit Topping: 3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 2 teaspoons sugar 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon dried thyme 1 1/2 tablespoons cold butter, cut into small pieces 1 cup buttermilk or equivalent buttermilk powder (see Tip) 1 tablespoon canola oil Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.

IRECTIONS FOR THE FILLING: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish. FOR THE TOPPING AND TO BAKE THE POTPIE: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.